Pumpkin And Porcini Mushrooms Recipes

PENNE WITH ITALIAN SAUSAGE, MUSHROOMS, AND PUMPKIN SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray.
• Place porcini mushrooms in a bowl and add enough water to cover; soak until mushrooms have rehydrated. Drain water from mushrooms and reserve water. Chop mushrooms.
• Cook sausage in a skillet over medium heat until no longer pink in the center, about 10 minutes. Cool slightly and slice on the diagonal.
• Melt butter in a skillet over medium heat; cook and stir onion and garlic until onion is translucent, about 10 minutes. Add sage and nutmeg and stir. Transfer onion mixture to a bowl; add chopped mushrooms and sausage. Mix in reserved soaking water, pumpkin, Gruyere cheese, cream, salt, and pepper.
• Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain and mix pasta into pumpkin sauce. Transfer mixture to the prepared pan and top with Parmesan cheese. Cover pan with aluminum foil.
• Bake in the preheated oven until bubbling, about 30 minutes.

PUMPKIN AND PORCINI MUSHROOMS

Steps:

• Soak the porcini mushrooms in warm water to cover for about 25 to 30 minutes until soft. Remove any grit and fibrous pieces and squeeze gently to remove water.
• Combine the flour with about a teaspoon of salt and lightly dredge the pumpkin cubes. Heat one-quarter cup of the oil in a large heavy skillet over medium-high heat. Add enough cubes to cover the bottom of the pan comfortably without crowding. Saute until lightly colored, turning to color all sides. Remove with a slotted spoon to a bowl. Continue until all the cubes are cooked and set aside.
• Clean the skillet. Pour in the remaining oil, heat and add the bacon. Saute for two to three minutes until the bacon is separated and translucent. Add the onions and continue to cook slowly for another 10 minutes, stirring occasionally.
• Pour in the Marsala, stir and then add the juniper berries, mushrooms and salt and pepper. Raise the heat and bring the mixture to a boil, cooking until the liquid is reduced by half.
• Add the vinegar and pumpkin and cook for a few minutes more to warm the pumpkin through.